Greens, Greens, Greens

I have a new mantra.

Ok, I never had an “old” mantra…but my new one is Greens, Greens, Greens. Eat as many as you can of them, as often as you can of them.

I really don’t think it’s humanly possible to overdose on greens. AND, they are calorie free!

In my shift from refined “easy” meals, I have moved away from eating pasta. I have since, however, learned that not all pasta is created equal.

Last night, I wanted to have some pasta, but was feeling guilty about my lack of green intake for the day. So, I had a brilliant idea to create a green pasta sauce!

Pasta With Red Peppers, and Greens and Tomato sauce

Although not my dish, this is similar to what it looked like!

1-2 Cups kale (ribs removed)

1-2 Cups spinach

1 can diced tomatoes (with juice)

1/2 of a medium onion, diced

4 garlic cloves

1 tsp cumin

1 tsp turmeric

1 tbsp olive oil

sea salt and pepper

Pasta of your choosing–whole wheat, whole grain, sprouted, veggie based, buckwheat

1 red bell pepper, seeded and chopped

Heat your oil in a skillet on medium heat. Saute garlic and onions until translucent. Add your greens and saute until they are soft and release some liquid. Add turmeric and cumin. Stir to distribute evenly. Remove the skillet from the burner and add the contents to your blender. Add in the diced tomatoes as well. CAREFULLY (it’s hot!) blend together the ingredients until smooth. Pour over cooked pasta of your choosing (I LOVE the products from Add sea salt and pepper to taste. Toss in raw chopped red pepper and enjoy!


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